After a rest, we're back in the Bay Area with our heirloom corn tortillas. We're having them made in nearby Santa Rosa using our corn grown from heirloom Mexican stock (from Jalisco) and from corn we're importing as part of the Rancho Gordo-Xoxoc Project. We only produce them on Thursdays at this point but we're hoping to expand to twice weekly very soon.
I think one of the best ways to enjoy a tortilla is with a quesadilla. I like them best simple and pan-grilled with no oil or fat.
I made some this last weekend with simple button mushrooms and good olive oil. If I'd had fresh epazote, I would have added it.
You can add more cheese, obviously, but I think the tortilla should be the star.
Our tortillas are available at our store here in Napa, on Thursday afternoons, while supply lasts. We nornally sell out by the weekend. Also in Napa we're at the Fatted Calf. In San Francisco, we're at the Fatted Calf, Bi-Rite Market and Bryan's Meat. In Marin, check the Mill Valley Market and Comforts.
